Garlicky pasta with seared cremini mushrooms, butter beans, arugula and peas. Fresh lemon and chilli flakes complete the dish!
Mushroom & Butter Bean Pasta
12 ounces Jovial brown rice fusilli
1/4 cup olive oil
1/2 pound cremini mushrooms, sliced
4 garlic cloves, chopped
1 (398 mL) can butter beans
1/2 cup chicken broth
2 cups arugula
1 cup frozen peas
1 lemon, juiced
Sea salt and cracked pepper, to taste
Chili flakes, to taste
Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions.
Heat 2 tablespoons olive oil in a saute pan over medium-high heat. Add mushrooms, season with salt and pepper; cook until golden, 4-5 minutes. Transfer mushrooms to a small bowl; set aside.
Rinse pan if necessary. Heat remaining olive oil over medium heat. Add garlic; cook for 1 minute, until fragrant.
Add beans (with juice) and chicken broth; season with salt, pepper and chili flakes. Bring to a boil, then reduce heat and simmer until pasta is cooked. Add frozen peas to pasta water 2 minutes before pasta is done.
Drain pasta and peas. Stir pasta, peas, arugula, mushrooms and lemon juice in with beans; cook until liquid has evaporated, about 1 minute. Season to taste with salt and pepper.
Serve garnished with chili flakes.
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